QUINOA AND ASPARAGUS SALAD BY ALAIN BOUVIER PHOTOS AND WORDS CONTRIBUTED BY KUNARA ORGANIC MARKETPLACE
ome say that quinoa is easier to use than it is to pronounce! (it’s KEEN-wah). Grown for thousands of years as a dietary staple in the Andean regions, quinoa has gained global respect as it is quick to prepare and extremely versatile – the little grain pops up in recipes for everything from soup and salad to scones and sushi. It cooks like rice but in half the time, is light and fluffy and has that wholegrain ability to leave one feeling sated and satisfied. Quinoa also packs a real nutritional punch. Fibre, iron and B-vitamins are all present and it is low-GI. Quinoa is often referred to as a complete protein as it contains a balance of all eight amino acids, one of these being lysine, which is lacking in most cereals. Speaking of cereals, quinoa is not one at all. True cereal grains include any plant from the grass family that yields an edible grain or seed. Amaranth, buckwheat and quinoa are classed as pseudo-cereals as they are from broadleaf plants, but are usually included in the wholegrain round up for two reasons: their overall nutritional content and method of preparation is so similar to that of cereals, and they have been part of traditional diets for thousands of years just as true cereals have been.
Note that although quinoa does not contain gluten, it has been shown to cause immune responses similar to that of wheat in people highly intolerant to gluten. Quinoa is now successfully grown in Tasmania by Kindred Organics, and the Aussie stuff is often less expensive than that imported from Bolivia. Organic quinoa is available in white, red or a tri-colour blend form the bulk bins at Kunara Organic Marketplace.
100% graSs fed BeEf & Lamb SUNSHINE PLAZA / RIVERWALK / MAROOCHYDORE / 5443 6000
HOW TO COOK QUINOA 1 CUP GRAIN
2 CUPS WATER
SIMMER FOR 20 MINS
Makes 2.75 cups
DE WITH LOVE A M
Always give quinoa a good rinse before cooking to remove surface starches that may impart a bitter flavour.
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